My
Collection of Keeper Recipes
Coconut Banana Cream Pie
Categories:
cakes/desserts
1 9 inch deep-dish pie crust; baked
1 can (14 oz.) condensed milk (sweetened)
1 cup water
1 pkg (3.4 oz) banana cream instant pudding; (or vanilla)
1 cup flaked coconut
1 container (8 oz) Cool Whip; thawed, divided
1 medium banana; sliced
toasted or tinted flaked coconut; optional
Combine condensed milk and water in large bowl. Add pudding mix and coconut; mix well. Fold in 1/2 of the whipped topping (Cool Whip).
Slice banana and arrange single layer on bottom of pie crust that has been pre-baked according to pkg directions. Pour filling into crust. Refrigerate for 4 hours or until set. Top with remaining Cool Whip and chill until well set). Top with optional toasted coconut.
NOTE: To make 2 pies, divide filling between 2 prebaked 9-inch (2-cup volume each) pie crusts. Top with remaining whipped topping.
Adapted: Carnation web site.
Contributor: W David Griggs (Alcolu, SC)
Yield: 6 servings
Preparation Time: 00:15